Chocolate-eclair Icebox Dessert Jb
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts | 18 | Servings | |
INGREDIENTS
| 22 1/2 | Sheets, about 1 [14-ounce] | |
| box low-fat honey graham | ||
| crackers divided | ||
| Cooking spray | ||
| 3 | c | Fat-free milk |
| 2 | 3.4-oz fat-free vanilla | |
| instant pudding mix | ||
| 1 | Tub, 8-ounce fat-free cream | |
| cheese | ||
| 1 | Tub, 8-ounce frozen | |
| reduced-calorie whipped | ||
| topping thawed | ||
| 1/4 | c | Fat-free milk |
| 2 | T | Stick margarine or butter |
| softened | ||
| 2 | T | Honey |
| 2 | oz | Unsweetened chocolate |
| melted | ||
| 1 1/2 | c | Sifted powdered sugar |
INSTRUCTIONS
Arrange 7-1/2 graham cracker sheets in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Combine 3 cups milk, pudding mix, and cream cheese in a large bowl, and beat at low speed of a mixer 1 minute or until thick. Fold in whipped topping. Spread half of the pudding mixture over graham crackers, and top with 7-1/2 graham cracker sheets. Repeat the procedure with the remaining half of pudding mixture and 7-1/2 graham cracker sheets. Combine 1/4 cup milk, softened margarine, honey, and unsweetened chocolate in a medium bowl, and beat well with a mixer. Gradually add powdered sugar to milk mixture, and beat well. Spread chocolate glaze over graham crackers. Cover dessert and tent with foil; chill 4 hours. CALORIES 234 (22% from fat); FAT 5.8g (sat 2.7g, mono 1.5g, poly 1.3g); PROTEIN 5.4g; CARB 41.5g; FIBER 0.8g; CHOL 3mg; IRON 1mg; SODIUM 352mg; CALC 105mg Cooking Light Magazine:Jan/Feb 1998 Posted to MM-Recipes Digest by Julie Bertholf <jewel1@ix.netcom.com> on Feb 16, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 189
Calories From Fat: 59
Total Fat: 6.7g
Cholesterol: 12.2mg
Sodium: 262.8mg
Potassium: 104.5mg
Carbohydrates: 28.4g
Fiber: <1g
Sugar: 26.5g
Protein: 5.6g